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Chinese Hot And Sour Soup

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, E, P
MineralsCopper, Fluorine, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 cups 1422ml Chicken broth

  2. 1 1/2 cups 355ml Fresh mushrooms - wiped clean,

  3. 1 1/2 cups 355ml Spinach - washed

  4. 3 tablespoons 45ml Light soy sauce

  5. 3 tablespoons 45ml Cider vinegar

  6. 3/4 teaspoon 3.8ml Freshly-ground black pepper

  7. 2 1/4 tablespoons 33ml Sesame oil

  8. Hot pepper oil or sauce - to taste

  9. 3/4 lb 340g / 11oz Tofu - diced small

  10. 3 tablespoons 45ml Cornstarch - dissolved in

  11. 5 tablespoons 75ml Water

  12. 1 Egg - beaten

  13. 3 tablespoons 45ml Finely-chopped cilantro

  14. 2 Green onions - finely chopped

Instructions Jump to Ingredients ↑

  1. Simmer chicken broth, mushrooms and spinach in soup pot over medium heat. Stir together soy sauce, vinegar, pepper, sesame oil and hot pepper oil to taste (about 1/2 teaspoon) in small bowl until well blended. Add mixture to broth.

  2. Taste and correct seasonings. Add tofu and cornstarch, stirring constantly until thickened. Pour egg into broth, stirring constantly until it forms ribbons. Add cilantro and green onions and serve at once.

  3. This recipe yields 6 servings.

  4. Each serving: 209 calories ; 1,046 mg sodium; 36 mg cholesterol; 12 grams fat; 10 grams carbohydrates; 16 grams protein; 0.37 gram fiber

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